Dr Shock searches for some enlightenment in the strange world of string theory in the hope that he may stumble across some great food and interesting experiences on this preposterous quest (England - Beijing - Santiago de Compostela - Munich - Melbourne - Cape Town)

Sunday, November 02, 2008

Spending a few weeks in Korea this summer gave me enough times to get completely addicted to kimchi, Korea's highly spiced pickled cabbage dish. Here in Santiago it's virtually impossible to find anything with a hint of heat, so I scouted around on the web and found a few recipes, the most explicit was in video form here. So, I bought the ingredients this week and spent a couple of hours this afternoon transforming this:

into this:

Now I just have to wait for 24 hours until it begins to ferment, and then fit the whole thing in the fridge. I'll be making kimchi mandu ASAP!